Heirloom Tomato Tart

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September 14. Freeze warning. Not a frost warning, but a FREEZE warning. What???

The tomatoes just started to ripen a couple of weeks ago! We only got about half a dozen zucchini! The manties are just old enough to start eating the gross, visible bugs!

I am not ready for winter. Last year’s winter was utterly brutal. We had like 75 feet of snow, right? And it was on the ground for like 9 months, right? And “summer?” What was that? A month of rain followed by a  month of a heat index over 150°, followed by a few weeks of gorgeous, perfect weather, right?

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And now freeze warnings in early September? My mental health is in serious jeopardy.

The tomatoes know that something is up. They got off to a late start, but their rate of ripening has been fast and furious. We have been eating them nonstop – raw, roasted, whole, sliced, and I canned 8 pints of salsa a few days ago, but they keep coming… And I like it!

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I have been craving cheesy tomato pie, but the hubs doesn’t like cooked tomatoes. I winged this one, but it turned out great! Enjoy 🙂

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Heirloom Tomato Tart (widely adapted from here and here)

Parmesan-basil crust

1/3 cup fresh basil leaves (I used purple opal basil for the crust)
2 garlic cloves
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup finely grated parmesan cheese
8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces
4-5 tablespoons water

Filling:

1 cup fresh basil leaves (plain ‘ol green basil here)
1 cup heavy cream
2 tablespoons olive oil
3 eggs
1 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
4 oz fresh mozzarella, cubed or torn into smallish pieces

2 large ripe tomatoes

Make Crust:

Place the basil and garlic in the bowl of a food processor. Process until finely chopped.

Add flour and salt; pulse to combine.

Add butter. Pulse until the mixture resembles pea-sized crumbs.

Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 400°F

Roll out the dough on a lightly floured surface into a 12-inch circle. Press the dough into a tart  pan with a removable bottom.

Make filling:

Combine the basil, cream, olive oil, eggs, parmesan, salt and pepper in the bowl of a food processor, and process until the basil is very finely chopped.

Finish it up:

Pour this mixture into the pastry-lined pan. Drop the mozzarella pieces into the filling, and bake for 30 to 40 minutes, until cooked through and golden.

While the tart is baking, thinly slice the tomatoes and drain on paper towels to remove some of the moisture.

As soon as you remove the tart from the oven, arrange the tomato slices on top. Serve warm.

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